I've been madly in love with tamarillo's since I first tasted them, about 14 years ago, in a fruit box at Ubon. That was it - from that moment on I was hooked... Ubon served them raw, with the skin cut virtually to the end, so that you slipped them off and into your mouth. Delicious!
I have a whole post on the delights of tamarillo's, so I shan't bore you again, except to say that they must be in your top 100 foods to try before you die... Trust me - they're stunning... This particular dish makes the most of the tamarillo's ridiculously high umami levels, and pairs it with silky smooth, creamy burrata.
I use the standard Creme Patisserie recipe on the blog a lot, but in a recent recipe (which contained a coconut curd), I thought I might make a coconut milk variation - after all the fat content of coconut milk is quite high, and the consistency can be similar to milk. I altered the recipe slightly, but that was because I included 30ml of Malibu, and an increased quantity of flour - I wanted to be able to pipe the creme pat into quite stiff peaks on the plate, for a specific dessert.
There are lots of recipes for coconut milk ice-cream, especially with the rise of the "raw" diner (where a dish is not cooked in any way), and the number of vegans (who can't eat any dairy). My own persuasion of 'pescetarianism' is supposed to mean that I don't eat dairy (because of my osteo-arthritis), but the reality is that I will have the odd cappuccino, the odd ice-cream, and the occasional bit of chocolate. Luckily I've was put-off cream for life whilst working for six months in a bakery on Saturdays - there's nothing like free cream slices for your break to put-you-off forever!
I love the Meringue Girls on many, many levels - they're cute, and they're cute! They've taken something basic and created a niche market - good for them... In addition, their cookbook has brilliant little video clips which can be accessed via the cookbook by scanning a special code on your iPhone. They're fun, informative, simple, and definitely give you a sense of their personalities: that's often difficult to achieve in a cookbook.
Oakleaf European actually make twice weekly visits to Rungis, in Paris, and return with fabulous things for restaurants all over the UK, and even fly somethings abroad for one or two special restaurants. Depending on the season their warehouse smells of truffles, the sweetest figs, planters of aromatic mint, basil, and bunches of chervil.
Hubby makes a LOT of curries - curries and tagines. He's often constrained by my need to eat fish or shellfish, but luckily there are any number of dishes from Asia and the Indian subcontinent which suit my requirements perfectly. His favourite cookbooks are those by Atul Kochhar, Rick Stein and more recently my chum Dhruv Baker, and he also attended one of Atul's courses, and prepared a meal for the lunch service. Hubby gained a number of useful insights into preparing curry, chief of which appears to be proper cooking of onions. This recipe is actually a Malaysian curry, known as Udang Masak, and is based on one taught to Atul by Maria Mustafa...
The 9 year old's on-going quest for the perfect bake has turned to scones. So far we've made conventional scones, cheese, raisin, and this variation from a recipe by Ina Garten (aka The Barefoot Contessa). Ina's version includes cream and is made in the kitchen aid - I've included it because the ingredients and technique varied a great deal from the English versions I saw.